What is HACCP? A usually asked query. HACCP is certainly a food safety program that helps prevent the safe practices of food from getting compromised. Companies that manufacture, process or distribute food are required for legal reasons to comply with certain health restrictions and to adhere to HACCP suggestions. But what specifically does that mean?
What is HACCP?
HACCP means Hazard Examination and Critical Control Items. Each one of these words has its own meaning.
H means hazard: a risk that could be within the merchandise and which subsequently can pose a threat to the fitness of the consumer. Examples include bacteria, mold, viruses, parasites, chemical compounds and tangible hazards such as for example broken glass, metallic shavings, etc.
A stands for evaluation: analyzing potential dangers. A risk evaluation of the probability of a hazard and the severe nature of the impact on public health must be undertaken.
CCP means Critical Control Points: points along the way that require to be kept under control in order to avoid danger or reduce it to an acceptable level.
The 7 concepts of HACCP for the meals industry
Food manufacturers are required to prepare a HACCP plan based on the European Hygiene Regulation. This plan must be based on the 7 guidelines of haccp described in the Codex Alimentarius of the Universe Health Organization.
Get an overview of all potential dangers and understand the real dangers.
Review what action is required to control the hazard and arranged critical control tips (CCPs). These are points in the process where the risk can be avoided, eliminated or reduced to a satisfactory level.
Specify the vital limits for every single CCP.
Determine how the CCPs will be monitored.
Define ideal corrective actions for every single CCP. Corrective action is necessary if the monitoring demonstrates the CCP isn’t in order. The corrective activities may be required for the merchandise and / or procedure and must bring about the restoration of safeness.
Establish a verification process. Verification is definitely a periodic review to check if the HACCP concept is effective or whether the control of a CCP works well. The verification as a result shows whether the method of operation leads to satisfactory safety.
Keep documentation and records up-to-date. Documentation ensures that the machine concept must be defined. Records must be collected from selected parts of the machine implementation.
To assure food basic safety for the consumer, companies must adhere to HACCP guidelines. It is important that they systematically record which items have a materials effect on the safeness of the food and beverage processed in the business. All possible dangers and measures to regulate the risks must be explained in a HACCP plan.